Carrot Cake (Classic Spiced)

Moist, tender carrot cake with warm spices and a plush crumb—perfect on its own or dressed up with a simple frosting.

Ingredients

• 260g (2 cups) all-purpose flour
• 300g (1 1/2 cups) white or brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger (optional, but great if you have it)
• 1/2 tsp fine salt
• 3 large eggs
• 240ml (1 cup) neutral oil (vegetable/canola)
• 2 tsp vanilla extract
• 300g (about 3 cups, lightly packed) carrots, grated (medium holes)
• 80g (3/4 cup) chopped walnuts or pecans (optional)

Method

• 1

  Step 1: Prep the pan & oven

  Preheat oven to **175°C / 350°F (160°C fan)**. Grease and line a **23cm / 9-inch** round cake pan (or square pan) with baking paper.

• 2

  Step 2: Mix dry ingredients

  In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, ginger (if using), and salt until evenly combined and lump-free.

• 3

  Step 3: Mix wet ingredients

  In a separate bowl, whisk eggs until smooth, then whisk in oil and vanilla until glossy and slightly thickened.

• 4

  Step 4: Combine (don’t overmix)

  Pour wet into dry. Stir with a spatula just until you no longer see dry flour (a few small lumps are fine).

• 5

  Step 5: Add carrots (and nuts)

  Fold in grated carrots (and nuts if using) until evenly distributed. The batter will look thick and generously studded—this is perfect.

• 6

  Step 6: Bake

  Scrape into the pan and smooth the top. Bake **30–40 minutes** (typically **35 min**) until a skewer inserted in the center comes out **clean or with a few moist crumbs** (not wet batter). The cake should spring back when lightly pressed.

• 7

  Step 7: Cool

  Cool in the pan for **10 minutes**, then lift out and cool completely on a rack before slicing (warm cake is fragile).

Tips

• **Grating carrots:** Use the **medium** side of a box grater—too fine can make the crumb slightly gummy; too coarse can feel stringy.
• **Pan options:** This works in a **23×33cm / 9×13-inch** pan (reduce bake time check at **25 min**) or as **cupcakes** (about **18–20 min**).
• **Add-ins:** Nuts are optional; if you want a fruit note and have it, **raisins** are classic (about **80g / 1/2 cup**).
• **Serving:** Lovely plain, or pair with **cream cheese frosting** if you make it separately.
• **Storage:** Keeps **4 days** airtight at room temp, or **7 days** in the fridge. Freezes well (slices) up to **3 months**.

Nutrition (per serving, estimate)